A new Thanksgiving side — Burgundy mushrooms
Therefore at Thanksgiving he usually eats turkey and broccoli and cheese casserole and that’s about it. He doesn’t eat mash potatoes, sweet potatoes, dressing or cranberries.
So I thought I would have new side this year, one of his favorites — mushrooms. But not just any mushrooms…
4lbs white button mushrooms
2 sticks butter
1 1/2 teaspoons Worcestershire sauce
1 liter Red wine
1 teaspoon freshly ground black pepper
2 cups boiling water
4 whole chicken bouillon cubes
4 whole beef bouillon cubes
1 teaspoon dill seed
5 cloves garlic, peeled
2 teaspoons salt
Thoroughly clean the mushrooms, and throw them in a large stock pot. Add all the remaining ingredients except the salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
Remove the lid then continue cooking uncovered for three hours. Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed.
Mushrooms keep for days in the fridge.
Marci Nobles, a Benton resident, is a fantastic cook. Visit her on the Internet at The Crazed Wife Blog or send an email to email@example.com.